Crab briks

Tomato sauce

• 2 cm fresh ginger root peeled, cut in pieces
• 1 red chilli cut in halves and deseeded
• 10 g lemon juice, freshly squeezed
• 1 tsp salt
• 2 tomatoes cut in quarters (approx. 200 g)

Crab filling

• 20 g fresh coriander leaves
• 1 tbsp lemon zest
• 1 garlic clove
• 1 tsp salt
• 1 red chilli cut in halves and deseeded
• 1 pinch ground cumin
• 300 g crab meat, fresh, without shell
• 8 sheets filo pastry (approx. 48 cm x 25 cm)
• oil for frying